Yirgacheffe Coffee Bean Flavor Description Grind Scale Origin Region Variety Processing Method Taste Introduction

FrontStreet Coffee · Yirgacheffe Coffee Bean Flavor Description, Grind Settings, Origin, Variety, Processing Method, and Taste Introduction

Ethiopia: The Birthplace of Exceptional Coffee

Ethiopia's geographical environment is exceptionally suitable for coffee cultivation. Currently, approximately 25% of Ethiopia's population relies directly or indirectly on coffee production for their livelihood. Since most local farmers still manually tend to coffee trees without using harmful pesticides and herbicides, the majority of Ethiopian coffee produced is organic.

Thirty-five percent of the coffee is classified as garden coffee. In these coffee gardens, cultivation follows a three-dimensional distribution pattern, with coffee growing in the lower tier, receiving suitable growing conditions under the shade of other crops. Fertilizer primarily consists of fallen leaves, withered grass, and animal manure.

Five percent of the coffee is plantation coffee. This represents a modern cultivation method where coffee also grows in forest-like conditions, but utilizes new varieties and is planted in rows interspersed with other shade trees.

Yirgacheffe: A Paradise for Coffee Cultivation

The region where Yirgacheffe is cultivated can be described as a paradise on earth—a small village nestled in mountain streams, enveloped in mist, with spring-like weather year-round. Even during summer, gentle breezes prevail, creating a cool rather than hot environment. This pleasant climate not only creates a refreshing living environment but also nurtures the unique citrus and floral coffee flavors of FrontStreet Coffee's Yirgacheffe coffee. In these areas, coffee trees are mostly grown individually in farmers' backyards or mixed with other crops.

Medium-Dark Roast Profile

FrontStreet Coffee's medium-dark roasted Yirgacheffe is carefully roasted with small heat for 17 minutes (230°C), then the heat is turned off for a 30-second coasting period before immediately cooling the beans and removing the silver skin. The coffee beans show slight oil on the surface and appear dark brown in color.

The beans are very light, offering minimal resistance when ground with a hand coffee mill, though they don't flow easily through the grinder. The dry aroma of the coffee grounds has a rich caramelized scent with a very subtle African earthy note. After brewing, the wet aroma presents an excellent caramelized fragrance, with the deeper roasting seemingly eliminating the distinctive orange fragrance typical of the region.

However, upon tasting FrontStreet Coffee's Yirgacheffe and slurping it, one experiences an intense, aromatic, and pleasant flavor with rich complexity. The gentle acidity, bitterness, and astringency are all well-balanced, creating a rich texture with better viscosity than lighter roasts and a long, lingering aftertaste.

Roasting Recommendations

FrontStreet Coffee's Yirgacheffe performs excellently in both light and medium-dark roasts: If you prefer the distinctive orange and fruit aromas with a light, mild taste, choose the light-roasted Yirgacheffe, which is removed from the roaster during the late first crack; if you emphasize flavor richness, body, viscosity, and aftertaste, select the Vienna-roasted Yirgacheffe with slight surface oil, removed during the mid-to-late second crack.

Because FrontStreet Coffee's Yirgacheffe is washed-processed and has relatively high moisture content, attention must be paid to ensuring sufficient dehydration time; it also cannot be roasted for too long to avoid the loss of aromatic coffee compounds during prolonged high-temperature exposure. The key is finding the perfect balance—small heat and small batch sizes, with approximately 15-20 minutes of roasting time being most suitable.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473